Reducing Food Waste
If food waste were a country, it would be the third biggest emitter of CO2, it also creates a significant financial loss.
Reducing food waste is an important way to meet the UN Sustainable Development Goals, it can also increase your sustainability profile and generate financial savings of approximately 5% per cover.
Working with HORECA Sustainability Solutions we will help you to:
Implement an easy but effective food waste monitoring system
Prepare to meet the requirements of The PLEDGE™ on Food waste
Create communications that share your achievements and raise your sustainability profile
3 KEY STEPS TO REDUCING FOOD WASTE
Be clear how much food you are wasting but also how much money you are losing!
▻ Assess Food Waste with our simple but effective methodology
▻ Quantify potential financial savings & carbon reduction
▻ Prioritize which processes & products to work on first
𝘌𝘮𝘱𝘰𝘸𝘦𝘳 𝘺𝘰𝘶𝘳 𝘵𝘦𝘢𝘮𝘴 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘴𝘮𝘢𝘳𝘵𝘦𝘳 𝘥𝘦𝘤𝘪𝘴𝘪𝘰𝘯𝘴!
▻ Analyze your food processes in detail
▻ Compare best practices with peers around the world
▻ Review your strategy & set up food waste targets that everyone can work towards
𝘐𝘯𝘤𝘳𝘦𝘢𝘴𝘦 𝘱𝘳𝘰𝘧𝘪𝘵𝘴 & 𝘮𝘢𝘬𝘦 𝘢 𝘱𝘰𝘴𝘪𝘵𝘪𝘷𝘦 𝘪𝘮𝘱𝘢𝘤𝘵 𝘰𝘯 𝘰𝘶𝘳 𝘦𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵!
▻ It's easy to implement change immediately so that you start to see benefits straight away
▻ Promote your ambitions through targeted communications to raise your profile
▻ See the difference in as little as six months
Join the PLEDGE™ on Food Waste:
REDUCING FOOD WASTE
We believe that:
Reopening kitchens provides the opportunity to put in best practices from the start. And by setting standards to track and measure food waste from this new beginning, operators can achieve better control over it, allowing kitchens to more quickly understand what is and is not working in their new menu adaptations.
New operational protocols will involve higher operating costs: longer hours and more staffed service as opposed to self-service buffets, for instance. Combined with lower volume, tight margins will be squeezed further. Reducing food waste will take pressure off those margins.
Consumer expectations of food service providers to act responsibly with food will be higher now that consumers have gained a deeper understanding of the value of food and the frailty of our food system. This creates an opportunity for positive, sustainability-driven messaging.
Finally, from a high level, global food system perspective: Excessive food waste is a driver of biodiversity loss and deforestation, which in turn accelerate the potential for pandemics like COVID-19.
The global food waste crisis has not disappeared, it has increased. The need for kitchens to manage food waste–for financial and sustainability reasons–has increased as well.
This will be a challenging time for food service. But it is an industry that, even in the best of times, overcomes challenges every day, sometimes every hour. And at a time when so much is out of a kitchen’s control, food waste doesn’t have to be. At a time when labour costs and revenue are moving in unhelpful directions, preventing food waste is an asset, and a path to better margins. Now more than ever.